Week 21: Snickerdoodles!

For this week’s recipe, I thought I would go with something simple and fun that I haven’t done in a while. Plus, snickerdoodles are cookies you can’t go wrong with. They can be done in an instant, as long as you have the two most important ingredients: cream of tartar and vegetable shortening. These are two ingredients that I have that I have not use for any other recipe besides snickerdoodles.

They’re easy to make, require no extra refrigeration, and taste very fluffy. I made the mistake once of making these cookies without the cream of tartar, and trust me, it makes all the difference in the texture of the cookie.



  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup pure vegetable shortening
  • 1 3/4 cups sugar, plus more if needed (1 1/2 cups for the main dough, 1/4 cup to combine with cinnamon)
  • 2 tablespoons ground cinnamon, plus more if needed 
  • 2 large eggs


  1. Line baking sheets with Silpat baking mats or parchment paper; set aside.
  2. Sift together flour, cream of tartar, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes.
  4. Scrape down sides of bowl. Add eggs, and beat to combine.
  5. Add dry ingredients, and beat to combine.
  6. Preheat the oven to 400 degrees.
  7. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.


Week 20: Laura Bush’s Cowboy Cookies

I wasn’t sure what I was going to make this week, but a friend of mine sent me an idea, and I thought I could run with it.

The recipe I used was only half the size of the original. The original recipe makes 36 large cookies or 72 larger cookies, which means I might have been baking all night. If you want to make the true original recipe, it’s here.

Despite how these look, they’re very chewy. I was a little skeptical of the combination of flavors, but it actually comes together pretty well.

For the baking cycle, I used a 1.5 tbsp scooper to make “small” cookies. They were baked on aluminum cookie sheets with a single layer of parchment paper and were baked one sheet at a time. They baked for 16 minutes without rotating the sheet halfway, and they came out perfect.

They won’t win a beauty contest, but they’ll win your heart with their texture.

Ingredients: (makes about 36 cookies)

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter (6 ounces, 12 tablespoons), at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 large eggs, beaten (beat 2 eggs and remove about 2 Tbsp)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/2 cups old fashioned rolled oats (I’m not really sure why they need to be rolled oats, but you can probably get away with regular old-fashioned oats)
  • 1 cup sweetened shredded flaked coconut
  • 1 cup chopped pecans


  1. In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  2. Place butter in a standing electric mixer and beat on medium speed until smooth and light for about 1 minute.
  3. Whisk together the white sugar and brown sugar. Slowly add it in and beat to combine for about 2 more minutes.
  4. Add half the eggs, beat, and then add the other half and beat again.
  5. Add the vanilla extract and beat again.
  6. Reduce the speed of the mixer to low and slowly add the flour mixture, until just combined.
  7. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.
  8. Preheat oven to 350°F. Line two large baking sheets with Silpat or parchment paper.
  9. If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. For smaller cookies, use about 2 tablespoons of the cookie dough per cookie.
  10. Bake at 350°F for 14 to 18 minutes for large cookies, or 13 to 16 minutes for small cookies. Note that if you are using a dark baking sheet, it will absorb more heat, and you won’t need as much baking time.
  11. Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely. You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.


Week 19: Red Velvet White Chocolate Chip Cookies

I decided to go with another cake-themed cookie this week. I needed to mix it up a little with something different. Plus, part of my sister’s wedding cake was red velvet, and my family and I celebrated my sister’s birthday today along with Mother’s Day.

This is honestly very similar to a recipe that is called the White Chip Chocolate Cookies, with the main difference being the red food coloring.

If you decided to make this recipe, make sure you have a few hours to make it, since you need to chill the dough for 1-2 hours before baking.

The utter magnificence that is red velvet in cookie form.


  • 1 1/3 cups (189g) all-purpose flour (scoop and level to measure)
  • 4 tsp (6g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp (heaping) salt
  • 1/2 cup unsalted butter , softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) packed light brown sugar
  • 1 large egg
  • 2 tsp liquid red food coloring, or 1 1/2 tsp gel red food coloring
  • 1 1/2 tsp vanilla extract
  • 1 tsp white vinegar or lemon juice
  • 1 cup white chocolate chips or semi-sweet chocolate chips, divided


  1. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
  3. Mix in egg. Add in red food coloring, vanilla and vinegar.
  4. Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
  5. Cover bowl and chill dough 1 – 2 hours until dough is nearly firm. Preheat oven to 350 degrees near the end of dough chilling.
  6. Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
  7. Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 – 11 minutes.
  8. Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
  9. Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.


Week 18: Raspberry and Almond Shortbread Thumbprint Cookies

I don’t like having a pattern for the types of cookies I make. This recipe appeared out of nowhere, and it sounded good.

There are similar to the Buckeye Brownie Cookies I made previously where you make the dough, put rounded balls of dough on the cookie sheet, create a small hole in the middle of the ball with your thumb, and then top with a glaze/frosting. The balls might be small, but they’ll become larger as they go through the baking process.

These cookies were made on three aluminum cookie sheets with a single fitted sheet of parchment paper, and were run in the oven for 18 minutes. They came out perfectly baked.

For the frosting, you might need to add a little more milk to make it easier to dribble on the cookies. I had to make two batches of the frosting and add a little more milk to make it easier to add frosting to the cookies. You don’t need to sift the powdered sugar for this part.




  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour 
  • ½ cup seedless raspberry jam


  • ½ cup confectioners’ sugar (powdered sugar)
  • ¾ teaspoon almond extract
  • 1 teaspoon milk (or more to make it easier to frost cookies)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth.
  3. Mix in 1/2 teaspoon almond extract.
  4. Mix in flour until dough comes together.
  5. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
  6. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  7. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  8. In a separate medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.


Week 17: Carrot Cake Cookies

This weekend was a bit gloomy, so carrot cake cookies sounded perfect.

These are probably better in cupcake form, but I wanted to try these in cookie form so they’re easier to eat.

Note: I baked these cookies with aluminum baking sheets with a parchment paper lining.

The carrot cake cookies took about 18 minutes in the oven to get a slight crisp on the bottom. For the softer cookie, I went with 14 minutes at 350°F

These cookies should be chilled overnight before you put the frosting on them. Once you apply the frosting, then you should refrigerate them again, and they’re amazing.

Carrot cake in cookie form!



  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 medium (2 cups) carrots, grated
  • 1 cup finely chopped pecans


  • 4 cups powdered sugar
  • 1/2 cup butter softened
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 teaspoon vanilla
  • Green food color, if desired
  • Orange food color, if desired


  1. Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.
  2. Add eggs and 2 teaspoons vanilla; beat until well mixed.
  3. Mix flour, baking soda, cinnamon and salt in a bowl. Slowly add to mixer and beat at low speed, scraping bowl often, until well mixed.
  4. Stir in carrots and pecans.
  5. Heat oven to 350°F
  6. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
  7. Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
  8. Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.


Week 16: Chocolate Truffle Cookies

PSA: Anytime you decide you want to try a new recipe, don’t only look at the ingredients; look at the steps required as well.

I wanted to do something with chocolate this week, so I found this recipe for chocolate truffle cookies, which honestly sounded amazing. The only specialty ingredient this recipe requires is unsweetened chocolate, to which I don’t think the average person keeps in their cupboard.

You need to chill the dough for a minimum of 3 hours before you bake these cookies. If you do it too long, you might end up bending a spoon in the process.

These cookies will be pretty small when baked. They’ll be about 2″ in diameter. I’m guessing these are meant to be bite-sized like an actual truffle.

A light dusting.


  • 2 cups semisweet chocolate chips, divided
  • 4 ounces unsweetened chocolate, chopped
  • 1/3 cup butter, cubed
  • 1 cup sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa (unsweetened cocoa powder)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners’ sugar (powdered sugar)


  1. In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth*. Cool 10 minutes.
  2. In a large bowl**, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla.
  3. In a small bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture.
  4. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.
  5. Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar.

*I microwaved everything in a bowl for about 30 seconds at a time, stirring between each run to make sure the chocolate mixture was smooth.

**This is where you would use your stand mixer, or a large bowl with a hand mixer.


Week 15: New York Cheesecake Cookies

I randomly came across this recipe in a binder of dessert recipes that my mom had, and it seemed different enough to try. Plus, the idea of a cake-themed cookie has intrigued me as of late.

This is pretty easy to make, although it is one of those types of cookies you need to plan out ahead of time so you can soften the cream cheese…or you can microwave it on a plate outside of its wrapper?

Because I used aluminum baking sheets, baking them took a little longer, so you might need to increase the time to 17-18 minutes.

Also, these taste a lot better refrigerated!

I’m pretty sure the lemon zest wasn’t fully responsible for the frosting color…


  • 1 1/4 cups finely crushed graham crackers (1 sleeve)
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg, separated
  • 3 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder.
  3. In a separate medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined.
  4. Add to the graham cracker crumbs and blend until just combined.
  5. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
  6. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
  7. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.


Week 14: Sugar Cookies with Vanilla Frosting

Happy Easter!

Today’s cookie is something simple, but something I haven’t made yet: sugar cookies! Plus, it felt appropriate for Easter. I recommend a sifter for the flour mix for the cookies.

I also decided to make a homemade frosting on top of it as well, with an attempt to make it purple by combining red and blue food dye. Needless to say, it looks more like a gray, but I’m going to remain optimistic and say that it looks like a light purple, which is perfect for Easter. For better consistency with the frosting, I recommend sifting the powdered sugar before mixing.

Ingredients (Sugar Cookies):

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough

Directions (Sugar Cookies):

  1. Sift together flour, baking powder, and salt. Set aside.
  2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
  3. Add egg and milk and beat to combine.
  4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
  5. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  6. Preheat oven to 375 degrees F.
  7. Sprinkle surface where you will roll out dough with powdered sugar.
  8. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
  9. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.


Ingredients (Frosting):

  • 1/2 cup (1 stick) butter, at room temperature
  • 3 cups powdered sugar
  • 1/4 cup whole milk, at room temperature
  • 1 teaspoon pure vanilla extract

Directions (Frosting):

  1. In a medium bowl, using an electric hand mixer, beat the butter until light and smooth.
  2. Beat in the powdered sugar, milk and vanilla until smooth and creamy.


Week 13: Oatmeal Trail Mix Cookies

This week I opted for something a little simpler and a little more fun with the Oatmeal Trail Mix Cookie.

This recipe isn’t too difficult to make, although you can use whatever trail/nut mix you want with these cookies. For mine, I used something called a “Mountain Trail Mix” which consisted of:

  • Raisins
  • Peanuts
  • Candy coated chocolatey pieces
  • Almonds
  • Cashews
Trail Mix!

This is a fairly easy recipe to make, although I do recommend actually refrigerating these cookies ahead of time. I didn’t, but the cookies came out just fine.


  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar, make sure it’s fresh and soft
  • ¼ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cups Bob’s Red Mill Old Fashioned Rolled Oats
  • ¾ cup white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups roughly chopped trail mix, divided (see note)


  1. With a hand mixer or stand mixer, beat butter, brown sugar and honey for 2-3 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
  2. In a separate bowl, whisk oats, flour, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until combined.
  3. Stir in 1 cup of trail mix by hand.
  4. Cover the dough and refrigerate for two hours or up to overnight (you can skip this step and bake immediately, but I prefer the final texture after chilling).
  5. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
  6. Scoop the dough into two tablespoon balls and place a couple inches apart on the baking sheets.
  7. Use the remaining ½ cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). Lightly press down on the dough balls to flatten just slightly.
  8. Bake for 9-11 minutes (see note), until the edges of the cookies are done and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.


Week 12: Buckeye Brownie Cookies

Today’s cookies are something tasty. They’re made with brownie mix, peanut butter, and topped with chocolate frosting.

This is probably one of the easier recipes to make, since the ingredients list is very small, and it doesn’t require a lot of effort.

If done right, the dough will be sticky enough that you can roll into balls with your hands, and be able to make the indent with your thumb to put in the ball of peanut butter.

The first step is to combine all the ingredients together and mix them in your stand mixer or with a hand mixer.

Brownie mix, one egg, melted butter, and room-temperature cream cheese

Once everything is combined, it should look like this:


Once that’s done, you roll the dough into neat little balls. If mixed well, the dough will form into little balls easily. The recipe says that this will make 24 cookies, and it’s not wrong.


Using your thumb, make an indent in the middle of the cookie for the peanut butter balls.

Thumb squish!

Next up, mix the peanut butter and powdered sugar. This will easily form into balls to place in the cookies. At this time is when it would be best to preheat the oven to 350°F.

mmmm…peanut butter and chocolate…

Once the oven is at 350°F, place one cookie sheet at a time for 10-12 minutes. I did 12 minutes to be on the safe side.

Freshly baked cookies!

Once they’re cooled on the cookie sheet, move them to your cooling rack for more…cooling.

When the cookies have cooled enough, top them with some chocolate frosting!

I may have had a few cookies for taste testing…

The final result:

Dessert time!



  • 1 box (18-19 oz) Brownie mix
  • 1/4 cup butter, melted
  • 1/2 cup cream cheese, room temperature
  • 1 egg
  • 3/4 cup peanut butter
  • 3/4 cup powdered sugar
  • 3/4 cup chocolate frosting


  1. Preheat oven to 350°
  2. Line baking sheets with parchment paper.
  3. In a medium bowl, combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.
  4. Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.
  5. In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.
  6. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
  7. Bake for 10-12 minutes until edges are set.
  8. Transfer to wire rack to cool.
  9. When cooled top each cookie with about a tablespoon of chocolate frosting.